the side of the fire for 2 or 3 minutes, but the sauce must not boil, or the egg may curdle. Put in the meat, parsley, lemon-juice, add seasoning to taste, cover closely, and stand the stewpan in the bain-marie, or in a tin of hot water, until the meat is thoroughly hot, then serve.
Time.—About 30 minutes, after the white sauce is made. Average Cost, 7s. 6d. to 8s. 6d.
712.—CALF'S HEAD WITH TOMATO SAUCE. (Fr.—Tête de Veau à la Tomate.)
Ingredients,—Half a boned calf's head, ¼ pint of tomato sauce (see Sauces), 3 or 4 ozs. of macaroni, salt and pepper.
Method. Break the macaroni into pieces about ¾ of an inch long, put these into salted boiling water, and boil rapidly until tender. Cut the remains of the calf's head into slices convenient for serving. Have the tomato sauce ready in a stewpan, add to it the macaroni and meat, season to taste, make thoroughly hot, and serve.
Time.—About ½ an hour. Average Cost, from 3s. 9d. to 4s. 9d.
713.—CALF'S HEAD WITH MAÎTRE D'HÔTEL SAUCE. (Fr.—Tête de Veau â la Maître d'Hôtel.)
Ingredients.—The remains of a calf's head, 1 pint of white sauce (see Sauces) 1 tablespoonful of lemon-juice, 1 dessertspoonful of finely-chopped parsley salt and pepper.
Method.—Cut the meat into pieces convenient for serving. Make the sauce as directed put in the pieces of calf's head and let them become thoroughly hot, then add the parsley and lemon-juice, season to taste and serve.
Time.—15 minutes. Average Cost, 6d. exclusive of the calf's head.
714.—CALF'S HEAD, HASHED.
Ingredients.—½ a calf's head veal forcemeat (see Forcemeats) a few rashers of bacon, 1 pint of liquor in which the head was cooked 1 glass of sherry, 12 button mushrooms, 1 oz. of butter, 1 oz. of flour. For the brain cakes: 2 eggs, breadcrumbs, salt, pepper, mace, herbs. For the stock: 2 onions, 2 carrots, 1 turnip, 2 strips of celery, 10 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), salt.
Method.—Prepare and blanch the head as directed in "Calf's Head, Collared," return it to the saucepan, bring to the boil, skim well, add the prepared vegetables, herbs, peppercorns, and salt to taste, and simmer gently until the bones can be easily removed. Drain the head, strain the stock, put 1 quart of it into a stewpan, and boil rapidly to reduce. Remove the bones from the head, cut the meat into pieces
